Basher

Glad I didn’t opt for the 32”. There is no way that was going to fit down the side. Sent from my iPhone using Tapatalk

What a day! It felt like a Christmas Eve last night for a 10 year old. Delivery arrived late so my hired muscle was sitting around It was a tight fit- 10mm to navigate through 2 close gates. Finally over dodgy ramps on a dodgy pellet jack. This is a temporary uncrating home. What’s the best way to roll it off the support island it’s sitting on? Sent from my iPhone using Tapatalk

Cleared customs and pick up KK in 18 hours. Going to need some muscle to navigate up a narrow lane and through a back yard that looks like a war zone! Over service trenches- dug today, and up a step onto the back deck as a temporary home.

I think they were all living a disciplined life without meat in their house. And when they were at a party, and had a few drinks............................... Cooked meat smells toooooo good, and tastes even better. The disciplined waned.......... and they felt a little guilty about it. Similar to reformed smokers, drinkers. Pretty typical human behaviour. They had ALMOST forgotten how tasty meat is. lol

Dig deeper, that article will be written by scientists who are paid by the international beef association, Teys Cargill, or some other related group. Pretty solid evidence suggesting too much red meat is not good for you. But doesn’t it taste good? I took about 10kg of red meat to my mothers 70th birthday. She lives in a tree hugging community in Northern New South Wales. The community with lots of vegans who boo hoo meat eaters....... that 10kg was scoffed in the first 10 minutes. I’ve never seen so many meat eating vegans before. When asked, they mumbled something about iron deficiencies Sent from my iPhone using Tapatalk

Tell me about it Tyrus, it’s taking forever! I started some eye fillet ends where the steak cuts thin out about 3 weeks after the sirloin and snuck an inch off the bottom yesterday. It was gooood, so tender and flavour was great. I used a slightly different method where I added all the spice mixes with the original wet brine, rinsed it after 5 days, tied and hung with no cheese cloth( hence it was too easy to pinch an inch). The spices had penetrated well and were very subtle. The meat was sweet, almost creamy texture. I can imagine how it will evolve over the next few weeks. Oh, and that’s sliver of freshish bay leaf on top for the eagle eyed- that’s you Tyrus. [emoji2956] Sent from my iPhone using Tapatalk

35 days into drying phase and 40 days from wet salting. Weight is down to 1.72kg's and funnily they smell sweet.

Tekobo has opted for the same- Ox Grills. They look pretty good.

BLING.. That's a great looking KK. Mine arrives in Port tomorrow, very exciting

Interesting, although Noori sport the Union Jack, it reads like english is their second language. The Kalamazoo Argentine grill is very sexy..... and expensive. Sent from my iPhone using Tapatalk

Thanks for sharing pics jruddy. How many people did it take to push up that ramp? Sent from my iPhone using Tapatalk

In a Weber q tekobo, on a stone. It wasn’t really hot enough, but just ok and the kids had fun making them. The tops melted rather than roasted and the bottoms browned up. Sent from my iPhone using Tapatalk

I’ve been playing around with dough for a close to 6 months now, mostly the no knead style. The bread keeps getting better and I’m not 100% sure why. I think the art comes in how you treat the dough in the final stages. I’ve read all the theories and conclude that you just have to dive in and feel the dough. There are other far more experienced bread makers here who can break down the science. Today’s pizza crust dough was sooooo silky. Previously I’ve felt like I was handling a sticky mess. Let me tell you, when the dough feels silky to handle in the final stage it’s a real joy. Keep playing with it and have some fun with the dough. I’m loving it and this Henny Penny is happy to to share with friends who are now taking up bread baking with some of my starter, so the results can’t be too bad. Sent from my iPhone using Tapatalk

Here’s the crumb. And took a littler sour dough starter as some Italian friends wanted a pizza night. This forum has opened my eyes to a whole new world of pizza. The crusts were outstanding, and the toppings, too many variations to explain, I’ll just say, anchovies are a must. Sent from my iPhone using Tapatalk

Looks good Aussie. Did it crackle up? Sent from my iPhone using Tapatalk

Pretty much chocolate and sugar Tyrus. and eggs, milk, butter flour. Here is big bro sourdough.

Off camping for a week today.... Actually Glamping at Fingal Heads. By the time I return, the new KK ship should be pulling into dock. Pulled these out of the oven this morning while organising the final packing. Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.

Slow going. Digging through those palm roots from next door was a handbrake.

Concentrated Animal Feeding Operation Ckreef. Yes, pretty much grain fed and sometimes other replacement substances.

I am going through a similar thought process Alex. I have a bit of uphill over exposed aggregate then about 6m over lawn and garden bed then up one step. To conquer this, I'll hire a pellet jack and two lengths of ply wood to run over the lawn and garden bed and will also use the ply to ramp up the step( with some stacked timber lengths reinforcing under the ply). I'll be keeping it crated until it's close to the final position so haven't worried about wheel clearance and strengths.

Great photos Wahoo. Those chooks look superb. Did the extra smoke make a difference?

Great photos Buzilo

19 days into the drying phase. 24 days from curing beginning. After the first week of drying there was no weight loss. 5 days into the week I realised my condenser tray was blocked and the moisture was staying in the cold room rather than being taken away. This was creating a more humid environment than usual. Weighed this morning and noticed even when I picked up the pieces that the cheese cloth was very dry and the meat was firmer. Weight has dropped from 2 kg's down to 1.84 kg's.- close to 10%. and more importantly, no signs of mould or bacteria smells nutty, herby,and slightly smokey. At this rate I'd guess it'll be closer to 2 months drying in the cold room. Target weight is 1.2 kg.

Blends in with the house nicely.

That's exciting PVPaul. I'm looking forward to seeing your photos. My 23" is a couple of weeks away.